Friday, February 11, 2011

Pak Imam gave us 2 plump pumpkin and mama dear requested me to whip up Kuih Bakar Labu. And I was like, err ... I've never seen one, what more haven't tasted them all my life, so how do I make one? And thanks to Mat Gebu for this recipe, I managed to make these beauties and made both my parents happy. I modified the preparation so it became even faster :) (as below). We even gave a piece of Kuih Bakar to Pak Imam, and he was surprised as he didn't know that we can make kuih with pumpkin (he thought pumpkin can only be used in masak lemak labu).

To tell you the truth, I am a pumpkin hater. But, seeing my parents smiling from ear to ear after biting into these, made me curious, so I had one. Then, another one. Oh my, it does taste good, mind you!

So try this one out if you have pumpkin in your pantry :

Bingka Labu

Ingredients:

5 Grade A

200 ml water

300 ml thick coconut milk (i used powdered coconut milk)

200 g all purpose flour

180 g castor sugar

1/2 tsp salt

1 tsp vanilla essence

450 g pumpkin, steamed and mashed finely

Method:

Preheat oven. Combine all except mashed pumpkin flesh and whizz in a blender.

Fold in mashed pumpkin flesh into the batter. Then I sieved the batter+mashed pumpkin flesh through a colander and whisk briskly so as to break up the lumps.

Pre-heat the greased pan and pour in the batter, then sprinkled some sesame seeds on top.

Bake for 40 minutes and once baked, let cool before transfer.

We have extra pumpkin (about 1.5 biji extra, banyak woo) so I made steamed pumpkin muffin, taken from wendyinkk. Of late, I often use recipes that ask me to mix using blender rather than using mixer, and that saves my time. and I mean, A LOT.